• 3 tablespoons peanut oil
• 2 to 4 live conch in shells, about 2 pounds, sliced thin (about 1 cup)
• 2 teaspoons minced fresh ginger root
• 2 tablespoons minced scallion
• 1 pound bok choy stems, cut into 1½-inch sections

Sauce

• 2 tablespoons thin soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon chili paste
• 1 teaspoon sesame oil

stir-frying

Heat the peanut oil, and when it is hot, add the conch slices and stir-fry for 1 minute. Add the ginger and scallions. Continue to stir-fry for a few more seconds. Add the cut-up bok choy and the sauce ingredients. Continue to cook for another 4 to 5 minutes, until the bok choy is tender-crisp. Taste and adjust the seasoning according to your personal preference. To finish, add the sesame oil. Serve immediately.